Lemon Posset
15Min
4Servings
450Cal
EasyLevel
VegetarianGluten freeKid friendlyvegetarian
#lemon#posset#no_bake#creamy#citrus
Equipment
Saucepan
Stove
Microplane or grater
Knife
Mixing spoon
Ramekins or glasses
Ingredients
Ingredients
heavy cream
480 ml
granulated sugar
100 g
lemon (zest, juice)
2 piece
Instructions
1
Heat the cream and sugar
In a medium saucepan, combine heavy cream and sugar. Bring to a gentle boil over medium heat, stirring occasionally until sugar fully dissolves.
5 min100°C
2
Zest and juice the lemons
While cream heats, zest 2 lemons to get 1 tablespoon zest. Juice the lemons to get about 1/3 cup (80ml) fresh lemon juice.
3 min
3
Add lemon to cream
Remove cream from heat. Stir in lemon zest and fresh lemon juice until well combined.
1 min
4
Pour into serving dishes
Pour mixture evenly into 4 ramekins or serving glasses. Let cool to room temperature.
2 min
5
Chill and serve
Cover and refrigerate for at least 3 hours or until set. Serve chilled.
180 mintimer 180 min
Storage
Fridge: 3 days
Store covered in refrigerator up to 3 days. Do not freeze as texture will change.
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